WEIGHT LOSS & NUTRITION

7 Ways You Mess Up The Perfect Scrambled Eggs

  • 1) Adding Extra Liquid
    1 / 7 1) Adding Extra Liquid

    Pouring in a splash of milk, cream, or even water while you beat your eggs doesn’t make them fluffier—it just makes them tougher. 

    Plus, any liquid you pour in will end up separating from the eggs once the mixture hits the heat, leaving you with a pool of yellowish liquid oozing out from your rubbery curds.

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  • 2) Beating The Eggs With A Fork For A Couple Seconds
    2 / 7 2) Beating The Eggs With A Fork For A Couple Seconds

    For fluffier eggs, you need to whisk. But that doesn’t just mean quickly mixingthe white and the yolk.

    The longer you whisk eggs, the more air you beat in. And the more air you beat in, the lighter your eggs’ texture will be. So use an actual whisk—like this stainless steel and copper whisk—and beat vigorously for at least 30 seconds. 

    Related: 11 Most Delicious Things You Can Do With Eggs

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  • 3) Sprinkling On The Salt Before Cooking
    3 / 7 3) Sprinkling On The Salt Before Cooking

    You know that pinch of salt you add as you beat your eggs? It actually draws out moisture, leaving you in the same waterlogged situation as if you added a splash of milk or other liquid. 

    Skip the seasoning for now, and add the salt when your eggs are almost finished cooking.

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  • 4) Tossing In Raw Vegetables
    4 / 7 4) Tossing In Raw Vegetables

    Yes, vegetables infuse your scramble with nutrients, but they’re also loaded with water, which will seep out into your eggs while everything cooks together. 

    For a smarter, tastier method, use cooked vegetables instead. Sauté them directly in the pan and drain the excess water before you add your eggs, or use some leftover steamed or roasted vegetables from last night’s dinner.

    Related: 5 Trendy Health Foods That Aren’t Really Healthy

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  • 5) Using A Giant Pan
    5 / 7 5) Using A Giant Pan

    There’s no need to bust out the giant sauté pan if you’re only making eggs for one or two people. For starters, it takes longer to heat up, and you’ll need more fat to coat the bottom. 

    Plus, the larger surface area will cause your eggs to spread out in a thinner layer, making them more likely to overcook or burn. Save yourself the trouble and reach for your small skillet instead. 

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  • 6) Cooking Over High Heat
    6 / 7 6) Cooking Over High Heat

    Cranking up the heat cooks your eggs faster so you can eat them and get out the door. But high heat messes with the protein structure of the eggs, so the curds end up tough and dry. 

    Plus, a super hot temperature ups the odds that your eggs will overcook or even burn in the pan.

     Instead, try to go low and slow—think 5 to 7 minutes instead of 45 seconds. You’ll be rewarded with a soft, creamy texture that’s worlds away from your usual scramble.

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  • 7) Taking Them Off The Heat When They Look Done
    7 / 7 7) Taking Them Off The Heat When They Look Done

    Just like a steak or a piece of fish, residual heat will cause your eggs to keep cooking even after you take them off the stove. Which means that if you take them off the heat when they seem finished, they’ll likely be dry and overcooked by the time you sit down to eat. 

    Slide your eggs onto your plate when they look like they could still use another minute, and they’ll be perfectly done once you bring them to the table.

    Related: 4 Ways To Peel An Egg – Which Works Best?

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